Codfish Fritters |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| about 1 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5oz salt cod, submerged in bowl of water, covered and refrigerated for 24 hours with several changes of water to remove salt | 1-1/2 potatoes, peeld and diced | 1 small egg |
| 1 tbsp butter | 1/8 tsp fresh-ground black pepper | vegetable oil for frying |
| 1 | Cover cod and potatoes with water in a heavy-bottomed pan and cook until potatoes are tender. Drain and allow to cool. Shred cod with fingers to make certain all bones are removed and discarded. Mix shredded cod with potatoes, egg, butter and black pepper. |
| 2 | Fill large heavy skillet or deep fryer with 2-3 inches oil. Heat oil to 375 F. Drop batter a soupspoonful at a time into the oil without crowding the pan. If fritters bob to the top of the oil, submerge with tongs or a slotted metal spoon. Remove from oil when golden-brown all over. Drain on paper towels and serve immediately. |